The History of Bok Choy

Bok Choy originated in China over two millennia ago. It is a member of the Brassicaceae family, which includes broccoli, kale, and cabbage. After the ancient Chinese began cultivating the vegetable, it became a staple food. It now plays a key role in Chinese, Korean, Japanese, and other Asian cuisines. Bok choy eventually spread to Europe through trade routes and was especially well-suited to cultivation in Northern Europe’s cooler climate. When immigrants from Asia began arriving in the United States, they brought their culinary traditions and ingredients with them, including Bok choy. Today, Bok choy continues to play a key role in Asian cuisine and is also a popular vegetable in many parts of the United States; it is now widely available in supermarkets and at farmer's markets all across the country.